Ingredients:

  • 2 Tbsp Neutral Oil (e.g., Rapeseed/Canola)
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, finely minced or grated (or 1 Tbsp)
  • 1 Tbsp fresh Ginger, freshly grated
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric Powder
  • ½ tsp Chilli Powder (e.g., Kashmiri or mild)
  • ½ cup Canned Diced Tomato
  • 1 cup Red Split Lentils (Masoor Dahl), rinsed thoroughly
  • 4 cups Vegetable Stock or Water
  • 1 tsp Salt (Kosher or Sea Salt), or to taste
  • ½ cup Coconut Milk (full fat or light, optional)
  • 1 Tbsp Fresh Lemon or Lime Juice
  • ½ tsp Garam Masala
  • 2 Tbsp Fresh Coriander/Cilantro, chopped, for garnish

Instructions:

  1. Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs completely clear. Set aside. Heat the oil in your saucepan over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
  2. Add the ground cumin, coriander, turmeric, and chilli powder to the pot. Stir well and cook for 30–60 seconds, allowing the spices to bloom in the hot oil. Stir in the diced tomato and cook for 2 minutes, stirring until the mixture begins to look thick and slightly jammy.
  3. Add the rinsed lentils, vegetable stock (or water), and 1 teaspoon of salt to the pot. Stir everything together well. Increase the heat and bring the mixture to a rapid boil. Immediately reduce the heat to low, cover the pot partially, and simmer gently for 15–20 minutes. Stir every 5 minutes to prevent sticking. The lentils should have fully broken down into a thick, creamy consistency. If too thick, add a splash more stock.
  4. Remove the pot from the heat. Stir in the coconut milk (if using) and the half teaspoon of Garam Masala. Taste the dahl. Adjust the salt and add the fresh lemon or lime juice to brighten the flavours. Ladle the dahl into bowls, garnish generously with fresh chopped coriander, and serve immediately.